Kid-friendly vegetable rice paper rolls

Got a budding chef or two on your hands? Encourage your kids' cooking skills with this vegetable rice paper roll recipe. Healthy and perfect for lunchboxes, this recipe is a real winner

  • 15 mins preparation
  • 20 mins cooking
  • Makes 8
  • Print
This recipe first appeared in Food magazine.
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  • 2 teaspoon gluten-free fish sauce
  • 2 teaspoon brown sugar
  • 1 tablespoon lemon juice
  • 1 large carrot, cut in matchsticks or coarsely grated
  • 2 celery stalks, trimmed, and thinly sliced or finely chopped
  • 150 gram iceberg lettuce, finely shredded
  • 1/2 capsicum, deseeded and thinly sliced
  • 1/3 cucumber, peeled, seeds removed and thinly sliced in matchsticks
  • handful red cabbage, thinly sliced
  • rice paper wraps
  • hot water to soak rice paper wraps


  • 1
    Combine the fish sauce, sugar, and juice in a small bowl. Sprinkle the sauce over the sliced vegetables.
  • 2
    Prepare a shallow bowl of hot water. Place 1 sheet of rice paper in hot water until just softened — around 10-20 seconds. Lift sheet carefully from water and place on board.
  • 3
    Place a selection of the vegetables horizontally on the edge of the sheet. Roll rice paper to enclose filling, folding in sides.
  • 4
    Repeat with remaining rice paper sheets and vegetables.


  • Jobs for kids: Kids of all ages, from preschool up, can measure and mix the sauce ingredients, peel and grate, remove seeds from capsicums, use a teaspoon to scoop seeds out of cucumber and fill and fold the rolls. Older children can also slice and chop. - Swap and change the vegetables according to what you have. - PER SERVE (12) Energy 27kcal, 112kj • Protein 0.9g • Total Fat 0.1g • Saturated Fat 0g • Carbohydrate 4.6g • Fibre 1.4g • Sodium 104mg